Kapusta(Polish Cabbage Extraordinaire)

Lucy was known throughout the East Side of Detroit for her mouth-watering Kapusta. Family and friends would jockey for seats at the table when her specialty was being served.  Now, her daughter, Carole Ann, is carrying on the tradition. Many Kapusta recipes are simple and basic. Lucy’s was a bit more involved, but worth every step and ingredient along the way.

INGREDIENTS

One medium head of cabbage
Two 14.5 ounce cans of diced tomatoes (Do not use tomato sauce or tomato paste)
One or two fresh tomatoes  (Chopped)
2 yellow onions  (Cut in half and sliced thin)
2 cloves garlic  (Pressed or chopped fine)
1.5 TBS sugar
2 TBS Butter                                                                               
2 TBS Canola or olive oil
One small carton of fresh mushrooms (Sliced)
2 TBS  Dry Polish mushrooms (If available)
2 TBS corn starch or flour (Mixed in ¾ cup water  (Optional ¼ pound of bacon or salt pork.*)
Salt and Pepper to taste

                                                                              

PREPARATION

1. If available, hydrate dry Polish mushrooms in a half cup of boiling water for 15 minutes.
2. In a large pan on your stovetop, gently sauté chopped onion, garlic and fresh mushrooms in butter until onions and garlic are translucent.    *(Optional - Render fat from bacon or salt pork and sauté onion, garlic and fresh mushrooms in mixture of the renderings and butter)
3. Shred cabbage and sauté for 5 minutes with onions, garlic and fresh mushrooms.
4. Chop and add hydrated Polish dried mushrooms (If available), diced tomatoes and chopped fresh tomato
5. Cover cabbage and vegetables half way with water. (Can include water in which dried mushrooms were hydrated)
6. Simmer for 20 minutes. (Stir often as cabbage at the bottom shrinks)
7. Add sugar, corn starch or flour mixture, salt and pepper to taste
8. Simmer for 1 hour or until cabbage is tender and liquid has thickened.  Stir often. If necessary add a TBS of cornstarch to enhance thickening.
9. Keep warm in oven until serving.

Can be served immediately. Even better if prepared the previous day and stored in the refrigerator overnight. Heat on your stove top or in the oven.

 

 

 

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